You Are What You Digest


Purple Sweet Potato Pie


Pumpkin pie is usually the regular in holidays but I couldn't resist the colour of this purple sweet potato when I was doing my groceries so I thought I'd give it a try! And my oh my I think the combination of the colour and the taste just made it my own holiday staple! I hope you enjoy it too!



  • 1 cup oat flour
  • 1 cup almond flour
  • 6 tbsp ghee
  • 2 tbsp cacao powder
  • Pinch of salt
  • 8 tbsp tapioca starch or cornstarch
  • 4 tbsp maple syrup

Preheat the oven at 370 Fahrenheit. Mix all the ingredients to create a dough. Press it into a 10 inch pie pan spreading it into the sides (pre-grease with coconut oil) and place it in the oven for 15-20 minutes. I've found that different flour combinations and different ovens take different times so stay alert when you make it the first time and note the time it needed for the next time you make it!



  • 2-2.5 medium purple sweet potatoes
  • 1/3 cup maple syrup
  • 2 tbsp coconut oil
  • Coconut milk (as needed)
  • 1 tbsp lime juice
  • 1.5 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp fresh grated ginger
  • 1/8 tsp cardamom powder
  • 1/16 tsp cloves

Preheat the oven at 400 Fahrenheit. Place the sweet potato on a tray and roast them whole for 45 minutes or until soft on the inside. Once they are done, peel them and set them aside to cool. In a frying pan add the coconut oil with all the spices (ginger, nutmeg, cinnamon, cardamom, and cloves) and cook them on a medium heat until the aroma of the spices comes up. Once done add all the ingredients into a blender and puree the mixture. Add a tbsp of coconut milk at a time if needed. Once you have a good consistency spread the mixture over the crust and enjoy a piece for dessert or even breakfast with a good cup of tea! 


Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!